Free samples of Fria gluten free bread available later this year

Gluten-free foods have improved significantly in quality over the past few years, especially in cakes, pasta and pastries.

Gluten free bread will never be boring again
Gluten free bread will never be boring again

But improvements in the quality of bread for coeliacs has not been as far reaching – many are merely edible. However Fria seem set to change that with a range of breads that will offer something close to a standard loaf in terms of texture and superior in terms of flavour.

Rather than bore you with a choice of white or brown bread, Fria have enhanced their breads with seeds, oats and, in the Limpan loaf, seville oranges!

Fria are already the biggest gluten-free bakery in Scandinavia and they’ve won several awards in the UK, particularly for their sliced brown, the Grova, a loaf enriched with linseeds and a hint of caraway; but also the Grov Minibaguette, a dark high fibre roll with sunflower seed, linseed and buckwheat flakes, and the  Kladdkaka, a Swedish chocolate brownie cake.

When people taste Fria they really do believe that these breads, buns, muffins and chocolate cake are the best gluten free products they’ve tasted. You can sample their extensive range for free for yourself when the family firm appear, along with GoodnessDirect, at the Allergy & Free From Show at the BT Convention Centre, Liverpool, on 28-29 October. For free tickets simply sign up here.

But they are already available from GoodnessDirect. All of Fria’s products are baked in a dedicated gluten and dairy free environment. The products are freshly baked then frozen. They can simply be defrosted and are ready to eat with no baking required.

Gluten Free Pasty – a tip

We have a good common sense tip here from Emma Speake who sent in this tip for making Gluten Free pastry:Gluten free pastry

‘I like baking with gluten free flour but I always find the pastry too crumbly to handle. When making pies or tarts etc, instead of carrying the pastry on my rolling pin, as I would if I was using ‘normal/wheat flour’ pastry, I roll it out on a large chopping board (the thin plastic ones are the best for this) and use the chopping board in a number of ways: firstly it allows me to place the pie dish on the pastry upside down and then turn the board upside down to place the pastry unbroken in the bottom of the pie dish, this obviously doesn’t work if the pie is filled so in that case I use the board to carry the pastry to the untopped pie and slide it off, usually tilting the board slightly, and onto the pie. Works perfectly and allows me to work with shortcrust gluten free pastry, minimising crumbling’.

Thanks Emma. Next time I make pastry I won’t be so exasperated as usual 🙂

 

 

The ‘free from’ times, they are a changing… for the better!

Everyone’s getting excited about this year’s Allergy & Free From Show this May. It’s the biggest event yet for everyone affected by an allergy or intolerance with the latest products, information and up-to-date support.

Tickets are free so come and see us there.

Tom Treverton, Event Director at The Allergy & Free From Show, tells us how it’s going…

As our team enters the home straight towards this year’s Allergy & Free From Show (18 – 20 May, Olympia, London), our third edition as organisers, the excitement in the office is really building.

This is an event that we all love working on. Since we took it on in 2010, year-on-year growth (in terms of visitors, exhibitors and sponsors) has been staggering. 2012 is set for another record year; pre-show ticket registrations are already 4,000 higher than they were at this stage in 2011 (and last year’s show ultimately attracted over 10,000 visitors!).

Naturally, these kinds of trends will make any event organiser very happy, though they are certainly not the only reasons we enjoy working hard to progress this show each year.

Another massive reason: this is an extremely important event to our visitors, because it’s the only UK public-facing show that exists for people living any kind of ‘free from’ life, for reasons of health (i.e. due to allergies, intolerances, coeliac disease, chemical sensitivities) or lifestyle. Our job is to provide the best possible live forum, where visitors can discover product / treatment solutions and take control.

In direct contrast to the woefully inadequate UK provisions of skilled healthcare professionals in this space (supply still nowhere near demand!), we are constantly amazed by the incredible number of fantastic ‘free from’ products that are emerging – seemingly on a daily basis – and are becoming part of the show! These are positive changes; this constant influx of improved products and new choices can only enrich the visitor experience.

We’ve instigated a few changes of our own. The show will take residence in the larger, recently completed West Hall at Olympia, London. We’ve also tweaked our show name, replacing ‘gluten free’ with ‘free from’, in order to better reflect what the show has become. Yes, we are (and will always remain) 100% committed to serving those that need to exclude gluten from their diets, BUT we also exist for those living free from… nuts, dairy, eggs, soya, wheat, pet hair, dust mites and pollen (to name just a few!).

A final change… there will be two editions of the show in 2012! Alongside the London show in May, we are launching a northern edition of the event, taking place later in the year in Liverpool from 27 – 28 October. We can’t wait to replicate the buzz of the London show on Merseyside.

The UK ‘free from’ market is rapidly maturing, and is undoubtedly one of the best on the planet. We relish working on a show that’s right at the heart of that market and delivering a multi-sensory, exciting live event that places the leading brands alongside the thousands of people that are looking to discover them!

See you on the show floor!

Tom Treverton, Event Director, The Allergy & Free From Show

London show: 18 – 20 May 2012, West Hall, Olympia, London
Liverpool show: 27 – 28 October, BT Convention Centre, Liverpool.
Tickets: Access FREE tickets for either show at www.allergyshow.co.uk/go/goodnessdirect
Exhibiting enq: Bruce@f2fevents.co.uk / +44 (0)1442 289927
Website: www.allergyshow.co.uk

Free tickets to The Allergy and Free From Show: 18-20 May 2012

Got an allergy? Is your diet Dairy Free, Egg Free, Gluten Free, Casein Free, Lactose Free, Wheat Free, Yeast Free?

The Allergy & Free From Show 2012 has teamed up with GoodnessDirect to give you unlimited FREE tickets (worth £10 each)!

Taking place from 18 – 20 May at London’s Olympia, this is Europe’s largest public event dedicated to delivering solutions for free from lives. If you suffer from asthma, eczema, sensitive skin, hay fever, chemical sensitivities, food intolerance, coeliac disease or other allergies or intolerances then this is for you.

Last year’s event was an enormous success…


This year there are more free from features and exhibitors than ever before:

  • Try and buy the latest free from foods, skincare and household products
  • Consultations, seminars and workshops with the UK’s top Allergists, Dieticians and other specialists
  • Free from cooking demonstrations
  • Charities, support groups and thousands of like-minded attendees

And a host of additional exciting content!

Come and see us there (Stand 135) for free…

Book unlimited free tickets for you, your friends, family and colleagues at www.allergyshow.co.uk/go/GoodnessDirect

Why is coconut so healthy?

Recently I wrote about coconut palm sugar. If you’re into health food you can’t have failed to notice that the coconut has become more and more popular lately.

Two impressive claims spring to mind. Coconut water can be taken intravenously (don’t try this at home, but it was found to be useful by soldiers during the Vietnam War). Secondly, coconut oil is the closest food in nature to a mother’s breast milk.

Healthy food from the coconut
Healthy food from the coconut

Other interesting benefits are said to be that it speeds up the metabolism, it’s high in dietary fiber, it helps lower cholesterol, it’s low Gi, it helps those with digestive problems, it provides quick energy, it boosts the immune system.

One company that has capitalised on being able to  providing organic and fairtrade coconut is Tiana. They make coconut flour, oil, milk and sugar which all count as particularly beneficial if you are trying to cut out similar more mainstream foods from your diet.

Tiana’s flour, for example, is gluten and wheat free, the coconut milk is dairy free and while the coconut oil is not fat free – there are still loads of dieters who say it helps them lose weight.

Thinking of going on an Elimination Diet?

If you’re trying to find out which food is upsetting you, causing IBS or possibly something worse than an Elimination Diet can help you discover what you need to avoid.

We have put together an Elimination Diet Starter Pack based on advice from Allergy Medical UK.

Food from the Elimination Diet Starter Pack
Food from the Elimination Diet Starter Pack

It is sensible to talk to a doctor or nutritionist about embarking on an Elimination Diet. You will need to avoid all but the least allergenic foods and it can take up to 2 weeks before you start reintroducing certain foods.

There can also be other challenges along the way such as withdrawal symptoms or more intense symptoms once the offending food has been reintroduced.

For more information visit the NHS’s guidance page on Elimination Diets or contact Allergy Medical UK (a private clinic devoted to treating allergies and immune conditions).

The purpose of the Elimination Diet box and other similar foods is to take some of the hassle out of the process.

We hope it helps.

Teff is the most nutritious grain in the world

Teff, the most nutritious grain in the world? How come?

Ounce for ounce, teff, the smallest grain in the world, supplies more fibre rich bran and nutritious germ than any other grain. It is also packed with minerals and has a huge 17 times more  calcium than whole wheat or barley. The secret is partly in teff being such a small grain. It takes 150 grains of teff to weigh the same as one grain of wheat. Have you ever seen teff?  It is like coarse sand and not like the other grains we are used to at all. Yes, even smaller than millet grain.
In any grain the nutrients are concentrated in the germ and bran. With teff the germ and bran make up the bulk of the grain and because it is too small to hull, its nutrients are abundant and stay intact.

Teff is naturally gluten free

Gluten free teff flour is easy to use in baking, just replace your flour content with teff and baking powder, and so nutritious.

Or the puffed grains are great as a gluten free cereal.

 

Here is a Teff Chocolate Cake Recipe:

Ingredients
2¼ Cups of teff
2tsp Gluten free baking powder
1tsp Cinnamon
½tsp Salt
1½ Cups demerara sugar
½ Cup unsalted butter
2 Eggs, slightly beaten
1 Cup milk or soya milk
1tsp vanilla essence
2oz Gluten free chocolate, melted and cooled

Icing and Filling
1½ Cups Any chocolate icing
¾ Cups of Raspberry Jam
2 Cups Sliced Almonds

1. Pre heat oven to 350°F
2. Sift together flour, baking powder, cinnamon and salt.
3. In a separate bowl, cream sugar and butter together until fluffy.
4. Combine eggs milk and vanilla essence and stir into sugar mixture. Gently
stir into dry ingredients. Pour into 2 greased and floured 8″ cake pans.
Bake for 25mins or until a knife inserted in the cantle comes
out clean. Cool for 5mins. Remove from pan and cool until all heat
has gone.
5. Place one cake layer on a plate. Spread with seedless raspberry jam or filling to taste. Position
the other layer, top side up on the jam covered layer. Spread chocolate
icing. Press almond slices into sides of cake.